Balsamic & Parmesan Roasted Cauliflower

Roasting isn't usually the first cooking method you think of for cauliflower but the results are quite delicious. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor.

I have made this twice, my family loves it! I didn't have marjoram, and just omitted it completely, no substitutes, and it was fine. Although in the future I might experiment or get the marjoram. Just trying to get more good veggies into our dining, now that it is springtime.